食品科学 ›› 2009, Vol. 30 ›› Issue (1): 42-44.doi: 10.7506/spkx1002-6630-200901009

• 基础研究 • 上一篇    下一篇

不同干燥工艺条件下β-葡聚糖酶活性与麦芽品质关系的研究

韩 鹏,贠建民*   

  1. 甘肃农业大学食品科学与工程学院
  • 收稿日期:2007-12-06 修回日期:2008-05-04 出版日期:2009-01-01 发布日期:2010-12-29
  • 通讯作者: 贠建民 E-mail:yunjianmin@gsau.edu.cn
  • 基金资助:

    科技部星火计划项目(2006EA860002)

Study of Relationship between β-Glucanase Activity and Malt Quality under Different Dryness Processing

HAN Peng,YUN Jian-min*   

  1. (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
  • Received:2007-12-06 Revised:2008-05-04 Online:2009-01-01 Published:2010-12-29
  • Contact: YUN Jian-min* E-mail:yunjianmin@gsau.edu.cn

摘要:

以甘啤4 号大麦为实验材料,对麦芽干燥工艺过程的凋萎初始温度和焙焦温度,进行二因素三水平全面试验,通过分析测定麦芽关键品质指标,对啤酒大麦芽β- 葡聚糖酶活与麦芽品质的关系进行了研究。结果表明:影响β- 葡聚糖酶活力的工艺参数主次顺序为:焙焦温度>凋萎初始温度;凋萎初始温度48℃、焙焦温度78℃时大麦芽β- 葡聚糖酶活力最高。麦芽中β- 葡聚糖酶活与麦芽α- 淀粉酶活力、蛋白酶活力、浸出物含量、α-AN 和库尔巴哈值指标间存在极显著正相关关系,与麦汁黏度、糖化时间以及β- 葡聚糖浓度间存在极显著负相关关系。

关键词: β- 葡聚糖酶, 干燥工艺, 凋萎初始温度, 焙焦温度, 麦芽品质

Abstract:

In this study, barley malts were processed by complete experiment, considering the eddects of initial languish temperature and kilning temperature on malt quality. It was found that β-Glucanase activity in dried malt has significant positive relationship (p<0.01) with α-amylase activity, proteinase activity, extract yield, α-N or Kolbach Index, but it has significant negative (p<0.01) relationship with saccharification time, wort viscosity or content of β-glucan. With β-glucanase activity increasing, the wort viscosity reduces but the content of β-glucan inreases and qualities of malts are improved. Both of the initial languish temperature and kilning temperature have effects on β-glucanase activity, but kilning temperature is more significant than initial languish temperature. The highest β-glucanase activity in dried malt is obtained when initial languish temperature is controlled at 48℃, and kilning temperature is controlled at 78℃.

Key words: β-glucanase, dryness processing, initial languish temperature, kilning temperature, malt quality

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